Red onion
| Red onion | |
|---|---|
 A red onion | |
| Genus | Allium |
| Species | Allium cepa |
Red onions(also known aspurpleorblue onionsin some mainland European countries) arecultivarsof theonion(Allium cepa), and have purplish-red skin and white flesh tinged with red. They are most commonly used in cooking, but the skin has also been used as adye.[1]
Red onions tend to be medium to large in size and have a sweeter flavor thanwhiteoryellow onionsdue to low levels ofpyruvic acidandsulfurcompounds. They are often consumed raw (and can be added to salads for color and bite), grilled, or lightly cooked with other foods.[2]Red onions are available throughout the year and are high inflavonoids[3]andfiber(compared towhiteandyellow onions).[4]Cut red onion can be soaked in cool water for a period of time, and the water can be drained off, resulting in less "bite" and pungency.[5]
Varieties
[edit]Tropea
[edit]
The red onion fromTropea,Italy,(Italian: "Cipolla Rossa di Tropea" ) grows in a small area ofCalabriain southern Italy,Capo Vaticano,near the city of Tropea.[6]This onion has a stronger and sweeter aroma and the inner part is juicier and whiter than other red onions and it is possible to make ajamwith it. In July 2007, theEuropean Unionregistered theProtected geographical indicationmark for the red onions produced in this particular area in Italy.[7]
Turda
[edit]The red onion fromTurda(Cluj County,[8]CentralRomania) (Romanian: "Ceapa de Turda",[9]) is a local variety of red onion with light sweeter taste and particular aroma. The area of cultivation encompass the lowerArieșvalley and the middleMureșvalley.[citation needed]
Turda onion bulbs are traditionally intertwined into long strings (1–2 m) for marketing purposes and can be found at the traditional markets all over central Romania. "Turda Red Onion" is usually served fresh, as a salad or part of mixed salads and especially as a compulsory garnish for the traditional bean-and-smoked ham soups.[citation needed]
Wethersfield
[edit]In the United States, one of the most prominent cultivars of red onion was grown inWethersfield, Connecticut,and was a major source of onions forNew Englanduntil the late 1800s.[10][11]
References
[edit]- ^Ernest Small,Top 100 Food Plants,p. 367, atGoogle Books
- ^"Glossary".bbcgoodfood.com.Retrieved28 June2017.
- ^Gennaro, Laura; Leonardi, Cherubino; Esposito, Fabrizio; Salucci, Monica; Maiani, Giuseppe; Quaglia, Giovanni; Fogliano, Vincenzo (2002). "Flavonoid and Carbohydrate Contents in Tropea Red Onions: Effects of Homelike Peeling and Storage".Journal of Agricultural and Food Chemistry.50(7): 1904–1910.doi:10.1021/jf011102r.PMID11902931.
- ^Bill JonesThe Deerholme Vegetable Cookbook,p. 24, atGoogle Books
- ^"Take the Bite Out of Raw Onions".
- ^"Flavour of the Med - 6 August 2004".CatererSearch. 6 August 2004.Retrieved19 September2013.
- ^"'CIPOLLA ROSSA DI TROPEA CALABRIA' - Official Journal of the European Union ".EUR-lex.13 July 2007.Archivedfrom the original on 27 January 2024.Retrieved26 January2024.
- ^OANCEA, SIMONA; DRĂGHICI, OLGA (May 2013)."pH and Thermal Stability of Anthocyanin-based Optimised Extracts of Romanian Red Onion Cultivars".Czech Journal of Food Sciences.31(3): 283–291.doi:10.17221/302/2012-CJFS.
- ^"Onion Turda on the Harvest Day in Cluj"(in Romanian). turdanews.net. 8 October 2013.Retrieved30 June2017.
- ^"A Great Trade Vanished. How Connecticut's Onion Monopoly Was Lost",The New York Times,2 June 1889
- ^"Wethersfield, CT, and Onions",Yankee Magazine,August 1993
External links
[edit]
- Onion Cultivation at the World Vegetable Center
- The red onion of Tropea (Italian)
- Vacanze in Calabria: The red onion of Tropea
